Pressure-Cooker Black Bean Soup
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey
Total TimePrep: 20 min. Cook: 5 min. + releasing
- 1 teaspoon olive oil
- 1 cup fresh or frozen corn
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- Dash pepper
- Minced fresh cilantro
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
- Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pressure cooker; heat through.
- Sprinkle soup with pepper. Garnish with reserved corn and cilantro.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Slow Cooker Black Bean Soup in Skinny Instant Pot